A Deba is a traditional Japanese knife primarily used for filleting fish and preparing seafood. It features a thick, sturdy blade that is typically around 6 to 9 inches long, allowing for precise cuts and control. The design of the Deba knife makes it ideal for tasks such as removing fish heads and bones, as well as slicing through tough skin. Deba knives are part of the larger category of Japanese kitchen knives, which also includes other types like the Gyuto and Santoku. Each knife serves a specific purpose, with the Deba being particularly favored by chefs who specialize in sushi and sashimi preparation. Proper care and maintenance are essential to keep a Deba knife in optimal condition.